Yields: 6-8 servings
Prep time: 30 mins
Total time: 2 hours
Ingredients:
250 g fresh shiitake
mushrooms
250 g fresh portobello
mushrooms
250 g fresh cremini
mushrooms
110 g yellow onion, small
dice
100 g carrots, medium dice
250 g leeks (light
green/white), slice 5 mm
100 g celery 5 mm slices, and
50 g paysanne
250 ml heavy cream
250 ml half-and-half
250 ml red wine
15 g parsley, finely chopped
3 sprigs of fresh thyme
30 g flour
60 g butter
45 ml olive oil
1.5 L water
Salt
Pepper
Cream of Mushroom Soup
Clean the mushrooms and separate the stems from the
caps. Roughly chop the stems into medium size pieces.
Then, slice the mushroom caps into 5 mm slices.
Next is the stock, place the olive oil into a large pot.
When heated, add the chopped mushroom stems,
onion, carrot, 100g of celery, sprigs of thyme, salt, and
pepper to taste. Cook on medium heat for 10-15 minutes
until the vegetables are tender. Add water, bring to a
boil, reduce heat, and simmer uncovered for 30 mins.
Strain, reserve the liquid. You should have about 1 L of
stock, if not, add some water.
In another large pot, heat the butter and add the leeks.
Cook on medium low heat for 15-20 minutes, until the
leeks soften, and begin to brown. Add the paysanne
celery and sliced mushroom caps, cook for 10 minutes,
or until they are brown and tender. Add the flour, and
cook for 1-2 minutes or until the raw flour is cooked.
Add the red wine and stir for 3 minutes until fully
incorporated. Scrape the bottom of the pot. Add the
mushroom stock, minced thyme leaves, and salt &
pepper to taste, bring to a boil. Reduce, and simmer for
15 minutes. Use an immersion blender to pure half the
soup. Leave chunks of mushroom to add texture. Add
the half-and-half, heavy cream, and parsley, season with
salt and pepper to taste. Heat through, do not boil.
Serve hot.